NEW YORK -- Reducing carb counts in the in-store bakery is anything but simple since carbohydrates form the basis of most baked foods. It doesn't mean that ISBs can't enjoy extra sales from low-carb baked goods, however, according to an expert on ingredients and manufacturing.
Dan Ettling, president of International Bakery Consulting Services, Vancouver, Wash., told SN there are many alternatives that can result in a reduced- or lower-carb product. Not all need be expensive.
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